Ingredients
Scale
- 4 lamb shanks (about 2 lbs total)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 cup apple vinegar
- 2 cups beef or lamb broth
- Fresh rosemary and thyme sprigs, bay leaves
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the lamb shanks dry and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the shanks on all sides for about 8-10 minutes; then remove from pot.
- In the same pot, sauté onions, garlic, carrots, and celery until softened (about 5 minutes). Stir in the tomato paste for an additional minute.
- Deglaze with apple vinegar by scraping up browned bits from the bottom of the pot; let simmer for 2-3 minutes.
- Return lamb shanks to pot; add broth until partially submerged along with rosemary, thyme, and bay leaves.
- Cover and braise in the oven for about 2-3 hours until tender.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg